Chocolate Wreath Cookies

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These cookies are sure to take your festive celebrations to the next level: chocolate wreath cookies with freeze-dried raspberries, pistachios and eidble flowers. They look simply gorgeous on the tree and can also be eaten while decorating. So if you ever decide on edible Christmas decorations, these wreath cookies are a must. The possibilities for the toppings are endless--holiday sprinkles, edible glitters, or M&M chocolate.

 

Cookie Dough	Decoration
1 Vanilla pod 180 g White spelt flour 125 g Xylitol, ground into powder (or regular icing sugar) 75 g Hazelnuts, ground A pinch of salt 1 tbsp Dutch-processed cocoa powder 1/2 tbsp Orange zest 1 Medium egg 125 g Cold unsalted butter, chopped	100 g Milk chocolate 100 g White chocolate 30 g Pistachios, chopped 15 g Freeze dried raspberries, crumbled Dried cornflowers

1. Cut the vanilla pod open lengthways and scrape out the seeds. Sift the flour and xylitol powder or icing sugar into a bowl. Add in remaining ingredients and with your hands, mix until a smooth dough has formed. Roll dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill 1 hour.
2. Preheat the oven to 200C/400F. Line two baking trays with baking paper.
3. Lightly flour your work surface and roll out the dough to a thickness of about 4 mm. Using a round cookie cutter, make circles (6-7 cm in diameter) and cut a hole (3.5-4 cm in diameter) in the centre of each one. Place the circles on the prepared baking trays. Gather and reroll the dough as needed.
4. Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking tray in preheated oven until cookies are set and lightly browned on bottom, about 12 minutes.
5. Remove and cool baking tray on a wire rack 5 minutes, then transfer cookies to wire rack to cool completely, about 30 minutes. Meanwhile, repeat procedure with remaining baking sheet of cookies.
6. Meanwhile, chop both chocolate separately into small pieces and melt separately over a bain-marie. Coat half of cookies with a thin layer of milk chocolate and half with white chocolate. Sprinkle with pistachios, freeze-dried raspberries and dried cornflowers. Let stand until chocolate is set, about an hour. Store in an airtight container at room temperature.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com